Eat This – Thanksgiving Dinner

Posted on November 3, 2013 by

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By:  Samantha Ray

Healthy Thanksgiving traditions begin here with these mouth watering GT holiday recipes.  We’re offering you two fresh whole food menu ideas.

The first is our ‘traditional’ GT Thanksgiving menu and the second menu includes recipes from our 2nd cookbook, More Recipes for Delicious Living.  All of these recipes exhibit stepping ‘outside the box’ from the typical American processed sugar laden holiday table menu, say goodbye to canned cranberries and marshmallows on yams!  Begin preparation by buying a bird worthy of gathering your family around, buy a large one to provide for extra leftovers.  Finding an organic, free range, or local turkey helps to ensure high quality protein, instead of chemical and hormone filled protein during your special celebration.

Walk the talk of healthy living by cooking up a meal that not only tastes fantastic, but is chocked full of nutrients.  After all Thanksgiving is about gratitude; make a meal that’s a tribute to the embodiment of health!

Traditional Menu and recipes:

Roast Turkey (we’re making the assumption that you have a favorite recipe for your bird…see sides below!)

Arrowroot Meat Gravy
A quick gravy that works with any type of meat drippings or broth, using arrowroot powder for thickener. The key is to constantly stir it to keep it from getting lumpy. Unless you like it lumpy…
Ingredients:
1.3 TBS arrowroot flour
1 cup chicken broth
1 cup GT homemade hemp milk
Instructions:
Add arrowroot to hemp milk and stir well. Add to dripping and cook on low stirring constantly until gravy is thickened.

Quinoa Stuffing
This is best after it’s roasted in the bird – recipe makes enough for a 17-20 lb turkey.
Ingredients:
1 cup apples, chopped
1.5 cup celery, chopped
1 TBS GK’s Picual EVOO
1 cup onions, chopped
4 oz quinoa, dry
.5 cup raisins
.5 cup walnuts, chopped
Instructions:
Cover quinoa with water in pan, bring to boil and simmer 15 minutes, covered, until soft and drain. (water ratio is 1:2 quinoa to water, and cook like rice.) Season with freshly ground black pepper, to taste. Saute everything else in the coconut oil, mix with the quinoa, and stuff the bird. Makes about 4 cups.

Cherry Cranberry Relish
The flavors are intricate and sublime. Best to make it the day before.
Ingredients:
.5 cup raw honey
.5 cup dried cherries
.25 tsp ground cinnamon
12 oz raw cranberries
.75 cup water
.5 tsp nutmeg
.5 cup port wine
1 tsp grated orange zest
Instructions:
Heat the honey, water, port, and spices to a boil. Add the cherries and boil one minute. Add the cranberries and simmer until they pop. Remove from the heat and add 1 tsp grated orange zest. Cool, and then chill. Makes about 3 cups.

Roasted Squash & Pomegranate Seeds on Arugula
Festive and pretty holiday salad.
4 oz arugula
2 TBS GK’s Cranberry Pear balsamic vinegar
2 TBS orange juice
1 TBS GK’s Blood Orange EVOO
2 TBS raw pine nuts
1 pomegranate
1 acorn squash
Instructions:
Preheat oven to 450 degrees. Whisk together orange juice, vinegar, olive oil and cardamom, set aside. Lay squash in baking dish, spray with olive oil, low sodium tamari, and pepper. Roast for 15 minutes, turn and spray again, roast for another 15 minutes until brown and tender. In a large bowl mix arugula, pomegranate seeds and pine nuts. Toss with 1/2 the dressing. Place on serving platter with arugula in the middle, squash on the edges, drizzle dressing over the squash

Sweet Potato Bake with Maple Syrup Cinnamon Pecans
A delicious alternative side dish for sweet potatoes or yams.  Perfect for the holidays.
1 cup raw cranberries
1 egg

.25 cup GK’s Blood Orange EVOO
2 TBS pure maple syrup
.5 cup raw pecans
4 sweet potatoes or yams
.25 tsp low sodium tamari
8 oz tangerine sections
.5 tsp ground cinnamon
.25 tsp nutmeg
Instructions:
Bake 4 sweet potatoes until soft in the middle. Lightly coat skillet with olive oil, place pecans in pan with maple syrup and cinnamon. Cook and stir often until toasted, about 5 minutes, remove from pan and when cool break into pieces. Preheat oven to 350 degrees. Puree tangerines in blender or mini food processor. Mash baked sweet potatoes and stir in tangerine puree, egg, pepper, nutmeg and tamari, fold in cranberries. Transfer to a 1 1/2 quart casserole dish coat lightly with olive oil. Bake for 30minutes. Top with pecans and bake for another 10 minutes, serve hot.

Mashed Potatoes
Traditional mashed potatoes without dairy.  Leave the skins on for extra vitamins and minerals!
Ingredients:
.25 cup unsweetened almond milk
2 TBS GK’s Butter EVOO
1.5 lbs russet potatoes, chopped
Instructions:
Steam potatoes until tender in steamer basket. With hand masher or mixer, blend potatoes, Earth Balance or olive oil, almond milk, and a bit of black pepper . Serve immediately.

Pumpkin Cake
This is a moist and delicious pumpkin cake with a hint of orange. Very much like a ‘real cake’.
Ingredients:
3 cups almond flour
6 eggs
.5 cup raw honey
15 gram orange juice
1 tbsp orange peel
1.5 cup cooked pumpkin
Instructions:
Preheat over to 325° F. Beat the egg yolks and honey together.Puree the cooked pumpkin. Mix in pumpkin puree, orange rind, orange juice and almond flour. Beat the egg whites until stiff and fold in. Spoon into a greased loose bottomed 9 inch springform pan. Bake for about 50 minutes or until a skewer inserted into the center of the cake and it comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely

Alternate Menu: (recipes in our cookbooks!)

Roasted Turkey
Fruit & Nut Stuffing
Mirepoix Gravy
Raw Cranberry Relish
Mashed Root Vegetables
Baby Spinach w/Pomegranate & Pine Nuts
Roasted Beets
Cranberry Raisin Pie

Posted in: Eat This!